Butter-Spiced Skillet Peas

Photograph by: AP Photo
, Matthew Mead

If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.

But we decided Easter side dishes deserve more respect, so we created this assortment of dishes to liven up your offerings. We start with peas. Nobody loves them straight up, but give them a simple saute with butter and a trio of seeds — caraway, coriander and mustard — and suddenly they are a dish worth getting excited about.

For a fresh take on salad, we created a broccoli slaw seasoned with Dijon mustard, as well as the zests and juices of a lemon and an orange. Chopped dried apricots add a sweet touch while toasted pine nuts offer a savory crunch. Finally, we have a vegetable patty made from the main ingredients of ratatouille. Finished with fresh oregano, feta cheese and a drizzle of balsamic glaze, this is a side that can hold its own at the Easter table.

———

Butter-Spiced Skillet Peas

Start to finish: 15 minutes

Servings: 4

2 tablespoons unsalted butter

1/2 teaspoon caraway seeds

1 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/4 teaspoon smoked paprika

10 ounces sweet peas

Kosher salt and black pepper

In a medium skillet over medium heat, melt the butter. Add the caraway seeds, coriander, mustard and paprika. Cook, stirring frequently, until toasty smelling, about 2 to 3 minutes. Add the peas and saute for 3 to 4 minutes, or until just tender. Season with salt and black pepper.

In a medium bowl, mix together the zests and juices of the orange and lemon. Whisk in the vinegar, mustard, salt, pepper and olive oil. Add the broccoli, apricots and scallions and mix well. Transfer to a serving dish and sprinkle with the pine nuts.

In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil over medium-high. Add the onion, garlic and bell pepper and cook until soft, about 7 minutes. Transfer the mixture to a medium bowl. Set aside.

Place the eggplant and zucchini in a clean kitchen towel and squeeze over the sink to remove as much liquid as possible. Add to the onion mixture. Add the the tomato paste, egg, salt, black pepper, thyme and breadcrumbs. Set aside.

Wipe out the skillet, then heat the remaining 2 tablespoons of oil over medium-high. Working in batches, drop the vegetable mixture by the tablespoonful into the pan, flattening them with the back of a spoon. Cook for 2 to 3 minutes per side, or until cooked through and golden brown. Transfer to a serving plate and sprinkle with the cheese. Drizzle the balsamic glaze over the top and sprinkle with the oregano.

We encourage all readers to share their views on our articles and blog posts. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. We are using Facebook commenting. Visit our FAQ page for more information.

Almost Done!

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.